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Brief Overview
Frito Pie is one of those dishes that sounds almost too casual to be taken seriously, but one bite tells you everything you need to know. A comforting mix of corn chips, hearty chilli, and gooey melted cheese, it’s the kind of food that feels nostalgic even on the first try.
It’s messy, indulgent, and completely unapologetic. Whether scooped from a baking dish at a football game or eaten straight from a crisp packet with a plastic fork, Frito Pie captures a uniquely American spirit of creativity and comfort.
What Is Frito Pie?
Frito Pie is not actually a pie in the traditional sense. It’s a layered dish, typically made by pouring spicy beef chilli over a bed of crunchy Fritos corn chips, then smothering it with shredded cheese that melts into a glorious, savoury blanket.
Some versions are dressed up with extras like chopped onions, jalapeños or sour cream, while others stick to the bare essentials. The base remains the same though, and it’s this balance of texture and flavour that keeps people coming back.
It is a dish you’re more likely to find at a fairground, school fundraiser or tailgate party than in a formal dining room. But that’s the point. Frito Pie isn’t trying to be fancy. It just wants to be delicious, and it succeeds effortlessly.
Ingredients and Taste
At the heart of every good Frito Pie is chilli, usually made with ground beef, kidney beans, tomatoes and a mix of warming spices like cumin and chilli powder. It should be thick and meaty, not soupy, to hold its own against the crisp chips.
The Fritos themselves add a bold, salty crunch that softens slightly under the weight of the hot chilli, while still keeping some of their bite. The cheese, often cheddar or Monterey Jack, brings a creamy sharpness that rounds out the dish.
Optional toppings like diced onions or jalapeños bring extra heat or bite, depending on preference. The overall taste is bold and hearty, a combination of savoury, spicy and slightly sweet, with a contrast in textures that makes every mouthful interesting.
Despite its simplicity, it hits every craving at once. Salty, cheesy, spicy and crunchy, it’s the kind of food that feels like a reward at the end of a long day or a welcome indulgence shared with friends in a casual setting.
A Taste of History
Frito Pie’s exact origin is debated, but it likely emerged in the American Southwest sometime in the mid-20th century. One popular story credits its creation to a woman named Daisy Dean Doolin, whose son invented Fritos corn chips in the 1930s.
Others point to a Woolworth’s lunch counter in Santa Fe, New Mexico, where a staff member began serving the dish directly in the corn chip bags during the 1960s. This version caught on, spreading to Texas and beyond through school cafeterias and sporting events.
Regardless of who made it first, Frito Pie has become a cultural icon in places like Texas, Oklahoma and New Mexico. It’s more than a dish; it’s a shared experience that brings people together over something warm, filling and satisfying.
In the world of comfort food, Frito Pie holds its own not by being refined, but by staying true to its roots. It’s a celebration of ingenuity, flavour and the kind of food that never takes itself too seriously but always delivers.
How to make Traditional Frito Pie
Frito Pie is a bold, no-nonsense dish from the American Southwest, typically layered right in the bag or baked in a casserole. Expect hearty chilli, crisp corn chips, and gooey cheese. It is fast to prepare, deeply comforting, and loaded with flavour. The chilli base is key, so take your time seasoning well. See the recipe card at the bottom for printable directions
Ingredients
For the Chilli
- 1 tablespoon vegetable oil
- 450g ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (400g) diced tomatoes
- 1 can (400g) kidney beans, drained and rinsed
- 1 tablespoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 125ml beef stock or water
For Assembly
- 200g Fritos or similar corn chips
- 150g shredded cheddar cheese
- 2 spring onions, thinly sliced
- Sour cream, for serving (optional)
- Pickled jalapeños, for garnish (optional)
Cooking Instructions
Step 1: Sauté the Aromatics
To begin, heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Step 2: Brown the Beef
Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until fully browned, about 7 to 8 minutes. Season with salt and black pepper as it cooks to build a savoury foundation.
Step 3: Add the Tomatoes and Beans
Stir in the diced tomatoes and drained kidney beans. Let the mixture simmer gently while you prepare the spices. This base creates the classic hearty texture of Frito Pie.
Step 4: Season the Chilli
Sprinkle in the chilli powder, cumin, and paprika. Mix thoroughly, then pour in the beef stock. Bring the mixture to a simmer and cook uncovered for 15 minutes, stirring occasionally until thickened. Taste and adjust seasoning as needed.
Step 5: Prepare the Baking Dish
While the chilli simmers, preheat your oven to 180°C (fan 160°C). Lightly grease a medium sized baking dish. This helps keep the chips from sticking and ensures a crisp base.
Step 6: Layer the Fritos
Spread half of the Fritos in an even layer at the bottom of the dish. Keep the rest aside for a final topping layer, which will stay crunchy during baking.
Step 7: Add the Chilli
Spoon the thickened chilli evenly over the layer of corn chips. Spread it out so every chip is generously coated. Avoid pressing down too hard to maintain the texture.
Step 8: Sprinkle the Cheese
Scatter the shredded cheddar cheese over the top of the chilli. Make sure the cheese reaches all edges for even melting. If you like, add a few slices of pickled jalapeños at this stage.
Step 9: Bake the Frito Pie
Place the dish in the oven and bake uncovered for 10 to 12 minutes, or until the cheese is bubbly and golden. Do not overbake, as the chips may lose their crunch.
Final Step: Garnish and Serve
Remove from the oven and let it cool for 5 minutes. Top with the remaining Fritos, spring onions, and dollops of sour cream if using. Serve immediately with extra jalapeños on the side for added heat.
Cooking Tips for Perfect Frito Pie
- Use freshly grated cheddar instead of pre-shredded for smoother melting and better flavour.
- Simmer the chilli uncovered to reduce and thicken it properly without becoming watery.
- Add a pinch of sugar to the chilli if the tomatoes taste overly acidic.
- For a spicier kick, stir a dash of hot sauce into the chilli before baking.
- Don’t layer all the corn chips at once; reserve half for topping to keep some crunch intact.
Frito Pie (Chili and Cheese over Corn Chips)
Ingredients
- 1 tablespoon vegetable oil
- 450 g ground beef
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 can 400g diced tomatoes
- 1 can 400g kidney beans, drained and rinsed
- 1 tablespoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper to taste
- 125 ml beef stock or water
- 200 g Fritos or similar corn chips
- 150 g shredded cheddar cheese
- 2 spring onions thinly sliced
- Sour cream for serving (optional)
- Pickled jalapeños for garnish (optional)
Instructions
- To begin, heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
- Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until fully browned, about 7 to 8 minutes. Season with salt and black pepper as it cooks to build a savoury foundation.
- Stir in the diced tomatoes and drained kidney beans. Let the mixture simmer gently while you prepare the spices. This base creates the classic hearty texture of Frito Pie.
- Sprinkle in the chilli powder, cumin, and paprika. Mix thoroughly, then pour in the beef stock. Bring the mixture to a simmer and cook uncovered for 15 minutes, stirring occasionally until thickened. Taste and adjust seasoning as needed.
- While the chilli simmers, preheat your oven to 180°C (fan 160°C). Lightly grease a medium sized baking dish. This helps keep the chips from sticking and ensures a crisp base.
- Spread half of the Fritos in an even layer at the bottom of the dish. Keep the rest aside for a final topping layer, which will stay crunchy during baking.
- Spoon the thickened chilli evenly over the layer of corn chips. Spread it out so every chip is generously coated. Avoid pressing down too hard to maintain the texture.
- Scatter the shredded cheddar cheese over the top of the chilli. Make sure the cheese reaches all edges for even melting. If you like, add a few slices of pickled jalapeños at this stage.
- Place the dish in the oven and bake uncovered for 10 to 12 minutes, or until the cheese is bubbly and golden. Do not overbake, as the chips may lose their crunch.
- Remove from the oven and let it cool for 5 minutes. Top with the remaining Fritos, spring onions, and dollops of sour cream if using. Serve immediately with extra jalapeños on the side for added heat.
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